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Classic Bangers and Mash with Rich Onion Gravy

Three browned sausages served over creamy mashed potatoes with rich onion gravy, classic bangers and mash with onion gravy.
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Master this traditional British comfort food. This recipe provides reliable instructions for perfectly cooked sausages, creamy mashed potatoes, and a deeply flavorful homemade onion gravy.

Ingredients

Scale
  • 1.5 lbs good quality pork sausages (bangers)
  • 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or heavy cream, warmed
  • Salt and black pepper to taste
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock (low sodium preferred)
  • 1/2 cup dry red wine or dark beer (optional, for deeper flavor)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Mash: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well. Return potatoes to the hot pot over low heat for one minute to dry out any remaining moisture. Mash thoroughly. Add butter, warm milk, salt, and pepper. Whip until smooth and creamy. Keep warm.
  2. Start the Onion Gravy: Heat olive oil in a medium saucepan over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20 to 30 minutes until the onions are deeply caramelized and sweet. Do not rush this step.
  3. Build the Gravy Base: Sprinkle the flour over the caramelized onions and stir constantly for one minute to cook out the raw flour taste. Slowly whisk in the red wine or beer (if using) and let it bubble for two minutes, scraping up any browned bits from the bottom of the pan.
  4. Finish the Gravy: Whisk in the beef stock gradually until smooth. Add the Worcestershire sauce and thyme. Bring the gravy to a simmer, reduce heat to low, and cook for 5 to 10 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning. Keep warm.
  5. Cook the Bangers: Cook the sausages according to package directions. For the best results, pan-fry them in a skillet over medium heat, turning frequently, until browned on all sides and cooked through (internal temperature of 160°F). This usually takes 12 to 15 minutes.
  6. Assemble and Serve: Divide the mashed potatoes among plates. Place 2 or 3 sausages next to the mash. Pour a generous amount of the rich onion gravy over the sausages and potatoes.

Notes

  • For extra creamy mashed potatoes, use Yukon Gold potatoes and add a tablespoon of cream cheese along with the butter and milk.
  • If you prefer a smoother gravy, strain it through a fine-mesh sieve after simmering, pressing down on the onions to extract all liquid.
  • Use high-quality pork sausages; the flavor of the bangers directly impacts the final dish.

Nutrition

Find it online: https://kingscook.com/bangers-and-mash-with-onion-gravy/